The location of food premises is important, and care should be taken to identify and consider the risks of potential sources of contamination in the surrounding environmentally polluted areas.

Environmental hygiene and clean production of food sources are prerequisite program elements at the primary production.

Equipment that will come into contact with food should also be designed and constructed to facilitate cleaning and disinfection, including disassembly where necessary, and be made of materials that will have no toxic effects under the intended use.

Use of potable water is also important for hygiene control especially where water is a food ingredient and for all food handling and processing operations, except specific food processes where non-potable water would not cause a contamination hazard to a food.

Documentation and records are both important to keep the processing environment, facilities and equipment in a good taste of repair, where it can both function as intended and prevent cross-contamination with food residues and microorganisms that might otherwise build up.

Recall procedures should also be developed and tested so that the products can be effectively withdrawn and recalled if a food safety problem is highlighted.